Moroccan Chickpea and Carrot Salad

I’ve brought a colorful salad to you today… the Moroccan chickpea and carrot salad! I saw a post about December foods to enjoy that are in season, and this salad checks off five of them.

I LOVE chickpeas.  I eat them out of the can, straight up. Weird to some. But I also eat sweet potatoes for breakfast, so what can I say? This comes together fast and can be served hot or cold (So its perfect for those who still have chilly weather in the north or warm weather in the south.)

moroccan chickpea salad

1 1/2 teaspoon cumin
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon chili powder

1 cup chopped carrots
1 cup chopped beets
1 can chickpeas, seasoned with cinnamon
2 cups of chopped kale
2/3 cup chopped dates, raisins and apricots (a mix or opt out what you don’t like)
Garnish- chopped almonds


Preheat oven to 375 degrees. Toss the carrots and beets in some orange juice and olive oil and roast for 30 minutes or until done. In the last 5 minutes, add the chickpeas.

In a bowl or jar, whisk together the dressing ingredients. Set aside.

In a medium bowl, combine the roasted carrots, beets and chickpeas, dried fruit and almonds. Gently toss until everything is evenly coated. Serve over a bed of fresh spring mix or lightly roasted kale. Simple and delicious!

3 thoughts on “Moroccan Chickpea and Carrot Salad

  1. Beets- check
    Carrots- check
    Kale- check
    No chickpeas, but I’ll throw in sweet potatoes ;-) Making this tonight!!

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